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Copy 1 



x xcind Book 
on Ice Cream 




Recipes, Trade Se- 
crets and Valuable 
Information for 
the Manufacturer 
of Ice Cream 

PRICE . . . $5,00 



*TpHIS little booklet tells you how to manufacture a prime 

* Ice Cream at ten cents per gallon, equal to a full 

cream and perfectly healthful; formulas for Fancy Creams, 

Fruit Ices, Fruit Frosts, Sherberts, Whipped Cream, etc. 

TKis BooKlet is worth $100 to You 



KRAMER 



ON 



ICECREAM 



*j£*c£ 



A Monograph on the Manufacture of 
Ice Cream 

By 

ADOLPH KRAMER 

Analytical Chemist 






RECEIPTS, TRADE SECRETS AND VALU- 
ABLE INFORMATION ON 
ICE CREAM 






PUBLISHED FOR THE TRADE 



: ki 



6 



LIBRARY of OONGRESS 
Two 3oi)ies rtewiveu 

AUG 7 1905 

QooyriKtu tniry - 

ouASS ck AXc. N« 
copy e. 



I. 



Entered according to Act of Congress 
in the year Nineteen Hundred 
Five, by the 
Sioux Publishing Co. 
in the office of the Librarian of Con- 
gress at Washington, D. C. 



NOTICE 

We will prosecute to the full extent of the 
law any person who copies any matter out of 
this book or offers same for sale, and will pay 
liberally to any person who will kindly notify 
us to that effect, giving name and address of 
the offending party. — The Publishers. 



« Ice Cream * 



^t(CE CREAM at ten cents per gallon 
Jll sounds good to you, doesn't it? Of 
course it does. It is not the purpose of 
the writer to give a history of Ice Creams. 
That, we shall leave for other writers, but will 
aim to give information in this little booklet 
which will bring in the dollars to every manu- 
facturer. Ice Cream has been made and used 
in this country for over 110 years and it has 
increased in popularity every day since and 
will continue to do so. The Italians claim the 
honor of first presenting ice in solid form, and 
for that reason it is presumable that the name 
"Neapolitan" as applied to ice cream will never 
become obsolete. The name "Neapolitan" is 
applied to custard cream in general. It is also 
used to designate a fancy cream. 

Now the writer is not going to string out a 
whole lot of advice and tell you what tempera- 
ture is best for freezing, proper speed and the 
relation of speed to temperature, the moulding 
of brick cream, size and style of packages, but 
shall leave that for you. 

The day for using a straight cream, testing 
from 25 per cent to 30 per cent of butter fat 
has gone by, and should go by, though some 
manufacturers claim they are using 20 per cent 
butter fat test and producing all cream and 
that their trade is constantly increasing. How- 
ever that may be, a full cream is too rich for 
the ordinary person's stomach. Manufacturers 
should aim to produce an ice cream that any 



4 HAND BOOK ON ICE CREAM 

person with a weak stomach should be able to 
eat all he wants without fear of being made 
sick, and such a cream is just as pleasing to 
the taste and just as healthful and far more 
satisfactory than a straight cream, not taking 
into consideration the extra profit for the 
manufacturer. 

Condensed milk and gelatine is used and 
known by the majority of manufacturers of 
ice cream over the country, but you must re- 
member that condensed milk is about as ex- 
pensive as an all cream product, though it 
really will produce a better article for the ordi- 
nary person, as it is more easy on the stomach. 
Your curiosity would naturally be aroused and 
you would want to know what would be the 
principal thing for reducing the cost and at 
the same time improving the quality. The 
author has analyzed a large number of the dif- 
ferent preparations on the market which is 
used to improve and lessen the cost of ice 
cream, and when you have read this little book- 
let through you will be able to use your own 
preparations without paying some one else 
1000 per cent profit, like some of them on the 
market. Dextrine! Dextrine! Dextrine flour 
is one of the principal ingredients that does the 
trick. Now this article is perfectly healthful 
and will give good satisfaction; it doubles the 
quantity, saves one-half of the labor, saves one- 
half of the ice, saves one-half of the salt, it 
keeps them twice as long, it will not separate 
and will not ice. By its use whipped cream 
can be made of 25 per cent cream in half of 
the time and stand twice as long as 50 per cent 
without it. It will make good ice cream from 
pure milk. Those of us who use a cream, take 



HAND BOOK ON ICE CREAM 5 

a 20 per cent all-cream and base your calcula- 
tions as follows: For a 10 per cent cream, use 
two ounces of Dextrine to the gallon; for 15 
per cent cream, use 1% ounces to the gallon; 
for 20 per cent cream, use one ounce to the 
gallon; for 25 per cent cream, use three-fourths 
ounce to the gallon. 

Directions — For ice cream, one ounce to 
each gallon of cream; mix thoroughly with 
sugar. Stir into the cream. Flavor and freeze. 
For sherbert, double the quantity of powder 
for each gallon. Mix well with sugar before 
adding the water. For Whipped Cream, one 
ounce for each gallon of cream, mix with sugar, 
whip all at once. For one quart of cream, use 
one rounding teaspoonf ul of powder. In experi- 
menting, if you find the ice cream to be too 
slick and of too much body, use less Dextrine; 
if it is found to be too coarse and not suffi- 
ciently smooth, use more Dextrine. Dextrine 
furnishes the body and gives a smooth velvety 
condition to ice cream. 

Ice Cream Receipts with Dextrine — For 

ice cream, 5 ozs. Dextrine, 3^ pounds granu- 
tated sugar, '1% gallons fresh milk or cream. 
Directions: Add five ounces of Dextrine to 
the sugar (while dry mix thoroughly), then add 
sufficient cream or milk to moisten, beat to a 
smooth thin paste, then add the balance of 
your 2}4 gallons of cream or milk, flavor to 
taste and it is ready for the freezer. This 
amount when used with fresh cream will beat 
up to five gallons of pure ice cream, and with 
fresh milk four gallons ice cream as smooth as 
silk. For Fruit Creams, use the same amount 
of Dextrine and cream or milk, add one to two 



6 HAND BOOK ON ICE CREAM 

quarts of fruit, run through a coarse sieve, and 
add one pound of granulated sugar for each 
quart of fruit. Never place the fruit with your 
cream until about half frozen, then add, and 
turn the freezer slowly until finished. 

Bisque Ice Cream— One gallon fresh cream; 
two pounds granulated sugar; one-half pound 
stale Macaroons, crushed fine; one-half pound 
finely chopped Almonds (blanched); one-half 
ounce Extract of Pistache or Orange; \y 2 
ounces Dextrine. Directions: Mix Dextrine, 
sugar, Macaroons and Almonds well together, 
add gradually the cream, lastly the extracts: 
freeze as directed for ice cream. 

Chocolate Ice Cream — Take V/ % ounces 
Dextrine, two pounds granulated sugar, four 
ounces Soluble Powdered Cocoa; one gallon 
fresh milk or cream. Directions: Add the 
Dextrine and the Cocoa to the sugar (mix 
thoroughly dry); then add sufficient cream to 
moisten; beat to a thin smooth paste; then add 
balance of your cream, with one-fourth ounce 
vanilla extract and it is ready for the freezer. 

Strawberry Receipt— To the juice of six 
lemons add one-half gallon of clear water, add 
after steaming and washing, one quart straw- 
berries, or take one three-pound can straw- 
berries, allow mixture to stand half an hour, 
then strain through a coarse sieve. To two 
pounds of granulated sugar add one ounce 
Dextrine, mix thoroughly (while dry), add suffi- 
cient of the water containing Strawberry and 
Lemon juice to moisten, stir to smooth paste 
and add balance and it is ready for the freezer; 
when partly frozen add the whites of three 
eggs beaten to a stiff froth; turn slowly until 



HAND BOOK ON ICE CREAM 

finished. All fruit ices are made this way, 
using the lemon water as body for all fruits, 
one or two quarts of ripe fruit to each gallon 
of lemon water. 

Lemon Ice Receipt To the juice of one 

dozen lemons add one gallon clear water, then 
strain. To 3% pounds granulated sugar add 
two ounces Dextrine flour, mix thoroughly 
with sugar (while dry), then add sufficient 
lemon water to moisten, stir to a smooth 
paste, add balance of lemon water. When 
partly frozen add the whites of four eggs 
beaten to a stiff froth; paddle or turn freezer 
slowly until finished. The above quantity will 
whip up to three gallons. 

Pine Apple Frost— One can of grated Pine- 
Apple and the juice of six lemons, add to one- 
half gallon water, mix and strain. To two 
pounds of granulated sugar (while dry) mix 
thoroughly one ounce Dextrine, add sufficient 
of the water containing the Pine- Apple and 
the Lemon Juice to moisten, stir to thin 
smooth paste, then add balance of water con- 
taining the Pine-Apple and Lemon Juice, place 
in freezer; when about half frczen add the 
whites of three eggs beaten to a stiff froth, 
mix well and stir slow until frozen. This 
amount will beat up to nearly two gallons. 
When served at the fountain with soda water 
it far surpasses ice cream, and it will hold a 
cream bead that will not drop down. To soda 
fountain people, give this a trial. Serve this 
and Cherry Frost and make money; the cost 
is next to nothing; all profit, 

Peach Frost — Peel and stone sufficient ripe 
peaches (clings are the best) to make one quart, 



8 HAND BOOK ON ICE CREAM 

then add one pound of granulated sugar, place 
in earthen bowl or granite pan, beat them well, 
then add one-half gallon clear water and the 
juice of six lemons, strain through coarse 
sieve, mix thoroughly (while dry) one ounce 
Dextrine to one pound of granulated sugar, 
then add peaches and lemon juice and it is 
ready for the freezer; when about half frozen 
add the whites of three eggs beaten to a stiff 
froth, mix well and turn freezer until finished. 
The amount will whip up to about two gallons. 

Cherry Frost— Stem and stone sufficient 
ripe cherries to make one quart, add the juice 
of six lemons and half a gallon of clear water, 
strain through coarse sieve. Mix (while dry) 
one ounce of Dextrine to two pounds of granu- 
lated sugar, then add sufficient of cherry and 
lemon water to moisten, stir to thin paste, add 
balance of water containing cherry and lemon 
juice and it is ready for the freezer. When 
about half frozen add the whites of three eggs 
beaten stiff, mix well and turn freezer until 
finished, This amount will whip up to two 
gallons. 

Creme DeMenthe Frost— To the juice of 
six lemons add one-half gallon clear water, 
then strain. To two pounds granulated sugar 
add one ounce Dextrine (mix dry), then add 
sufficient lemon water to moisten, stir to a thin 
paste, add balance of lemon water and one- 
fourth ounce pure Extract Peppermint and a 
few drops of Leaf Green Color; when partly 
frozen add the whites of three eggs beaten to 
a stiff froth. The above amount will make 
about two gallons. Serve over soda water 



HAND BOOK ON ICE CREAM 9 

counter in hot weather in sherbert glass. 
Nothing more delicious or refreshing. 

Ice Cream at Ten Cents Per Gallon — It 

is possible to produce a good ice cream for 10 
cents, figuring milk at 14c per gallon. Here is 
the formula: 

Powdered Gelatine 7 lbs. 

Dextrine Flour 3 lbs. 

Mix thoroughly. You may take ounces in- 
stead of pounds to make small quantity. In 
buying this in large quantities the cost of the 
mixture will be about 15c per pound. A pow- 
dered gelatine good enough for this may be 
bought for 20c per pound at the factory, and 
Dextrine flour for 3c per pound. Dextrine 
may be bought from any glucose refinery. Take 
for instance: 

Five gallons milk at 14c 70c 

One pound of above mixture 15c 

This in a good power freezer will make 
nearly, if not quite. 10 gallons of ice cream at 
cost less than $1.00 for the full amount, the 
yield being fully equal to that obtained from 
pure cream, at a cost less than 10 cents per 
gallon. In a hand freezer the expansion will 
be less because of the slower speed, and the 
body and product will be heavier. The quan- 
tity of the above mixture, sugar and flavoring 
should be gaged according to the expansion. 
Three ounces of the powder to a gallon of milk 
will make in a hand freezer about six quarts of 
cream. Directions: This powder must be 
thoroughly mixed with all the sugar while dry. 
After mixing, pour on part or all of the cold 
milk. Allow the powder and sugar to soak in 
the cold milk for from 20 to 60 minutes. After 



10 HAND BOOK ON ICE CREAM 

soaking, apply sufficient heat to dissolve prepa- 
ration and sugar. After removing from the 
fire, strain the mixture and allow to stand until 
perfectly cold. To hasten the cooling you may 
let it stand in the ice box. Be careful and do 
not let the milk reach the scalding point. Un- 
less a double boiler is used, the milk should be 
well stirred. You may strain through a thick- 
ness of cheese cloth. Where one has the facili- 
ties for carrying the milk without souring, it is 
well to prepare it at night and allow the mix- 
ture to stand until the following morning, 
when it should be quite thick. If allowed to 
thicken before freezing, the ice cream will be a 
little richer. If any cream should be used, it 
should not be added until the last thing be- 
fore freezing, at which time the flavoring 
should be put in. In a power freezer the ex- 
pansion will be about double. When used with 
pure milk this will produce as fine an article 
as can be made from twenty-pound cream; 
when used with part milk and part cream, the 
result equals the best all-cream article; and 
when used with all twenty-pound cream, a bet- 
ter article results than can be made from forty- 
pound cream. Another thing, this is perfectly 
healthful and your child can eat all he wants 
and grow fat on it. I could write pages of the 
good qualities of this formula, but give it a 
good trial and you will know how to. work it 
properly. 

Another Preparation was analyzed and as 
it has a large sale all over the country, we will 
give it to you. The manufacturers claim it 
solves the problem of a good profit in a five- 
cent ice cream soda. It will convert sweet 
milk into pure cream with no increase to cost. 



HAND BOOK ON ICE CREAM 11 

This valuable preparation was originated after 
a detailed and thorough, study of the composi- 
tion of milk and the various changes it under- 
went by the action of the light, heat, acids, 
etc., and the conclusion was finally arrived at 
that milk could be converted into pure cream 
as it existed in nature, by continuing the pro- 
cess begun in the udder of the cow. This was 
found conclusively to be due to the action of 
an agent which has been isolated so cheaply 
that its use has been placed within every 
maker of ice cream, and has already begun to 
revolutionize the manufacture of this delicacy 
to such an extent that custard ice cream is be - 
ing relegated to the rear. Milk is the most 
perfect type of an emulsion, as it is merely the 
suspension of tiny globules of fat in an aqueous 
liquid. No delay in heating; does not require 
anything else, though you may use gelatine. 
One powder will convert one gallon of milk 
into pure cream. Increase the body of frozen 
cream 33 per cent; takes less ice, as by its acid 
cream is frozen in one-half of the time. 

Directions— The analysis proved to be a 
powder of 10 grains Rennin. Dissolve the pow- 
der in the proportion of 10 grains Rennin to 
one gallon of sweet milk in a small quantity of 
water; that is, dissolve the Rennin in the 
water first. Add to the milk the proper amount 
of sweeting and flavoring agents, warm slightly 
and then add the solution of Rennin and water. 
Mix thoroughly and allow the mixture to stand 
for a few moments until the milk has thick- 
ened and conversion has taken place, then pour 
contents into a freezer. After operating it a 
few minutes the result will be a cream of in- 
comparable richness and delicacy of flavor. 



12 HAND BOOK ON ICE CREAM 

Special attention is called to the fact that the 
process of freezing should begin as soon as the 
milk begins to thicken, which can be seen by 
pouring a small quantity into another con- 
tainer, when large globules of fat will be 
noticed. As only a few moments are required 
to produce this change, it is advisable to pack 
the freezer first. If allowed to stand too long, 
the cream will become grainy instead of a 
smooth consistency and therefore not give sat- 
isfaction. Note these points and you will 
never be disappointed in the results. 



AUG. 1 1905 



I wrote the advertis- 
ing that sold this 
book to you. Can't 
I sell something for 
you. Write me your 
wants. 



Ray N. Adams 

Mound City 

Illinois 



Crystal Flaked 



The celebrated article for im- 
proving Ice Cream. Used by 
confectioners, etc., for twenty- 
three years. Gives universal sat- 
isfaction. Gives body to I c e 
Cream and makes it smooth and 
delicious. One-fourth pound 
mailed free for trial. Sold by 
the wholesale trade everywhere. 



Kingery Manufacturing Co. 

106-108 East Pearl Street 
CINCINNATI, OHIO 



LIBRARY OF CONGRESS 




014 636 240 # 




Little Giant 

ICE CRUSHERS 

Little Giant Ice Crushers are being used by 
the majority of ice cream manufacturers and 
other users of crushed ice over the entire coun- 
try. 

These machines have a very large capacity, 
require very little power and are built to give 
years of service. 

A Little Giant Crusher will produce less real 
fine ice than any crusher made. The crushed 
ice is in flat pieces and always turn the flat side 
to the can. No denting or wearing of cans. 
This form of crushed ice will last longer and 
freeze quicker than ice crushed by hand or by 
the use of any other machine. 

We will send a Little Giant Crusher any- 
where on approval. If it does not prove to be 
what we claim, it can be returned. Write for 
catalogue of prices on our entire line. 

Davenport Ice Chipping machine Co. 

Davenport, Iowa 



